Toasts of all kinds are very easy to prepare, and can be made out of all sorts of scraps. The procedure is the same in every case; mince the meat. removing all skin, string, or hard parts, season rather highly with pepper, salt, a little spice (if liked), and some minced parsley, chives, or shallot, as you choose. Now stir this over the fire, with a little appropriate sauce, the yolk of an egg, or a little milk or cream, etc., to taste and according to what